Quinoa is an ancient staple food of the Incas and is a cousin of amaranth. Botanically, quinoa is not a true grain but can be used as one. It is easy to digest; is a high energy grain; strengthens kidneys and heart.

Quinoa has the highest protein of any grain. It is an excellent source or iron, phosphorous, lysine, B vitamins and vitamin E, and has more calcium than milk. It is warming and drying.



  • One cup quinoa
  • One vegan bouillon cube (optional)
  • 2 cups water
  • One can chickpeas
  • 4 cups steamed kale (or other dark leafy greens) finely chopped
  • Green beans, broccoli, any veggies you like
  • One medium red bell pepper, diced
  • 1/2 medium red onion, small dice
  • Small pinch unrefined sea salt
  • 6-8 dates



  1. Place quinoa, water, salt, and bouillon (if using) in a saucepan. Bring to boil, cover, turn down heat and simmer 25 minutes.
  2. Wash and chop kale or other greens, and steam 8-10 minutes. Run cold water over the greens in a colander to maintain bright green color and stop the cooking.
  3. Steam any other veggies you’d like to use: green beans, broccoli, etc. Do not overcook. Run cold water over them in a colander to stop the cooking and maintain bright color.
  4. Dice the red onion and red pepper.
  5. Rinse the chickpeas.
  6. Put the dates in a small bowl and cover with boiling water for 10-15 minutes. The dates will be softer, juicier and plumper. Slice the dates lengthwise and the pits will easily pop out. Coarsely chop them.
  7. Combine all ingredients in a large bowl.


  • 3 tsp. dijon mustard
  • juice of one lime
  • 3 tsp. umeboshi vinegar (can substitute balsamic vinegar)
  • 2 TB. nutritional yeast + 2 tsp.
  • 2 tsp. GF soy sauce or tamari (can substitute 1/8 tsp. unrefined sea salt)
  • 3 cloves garlic


  1. Combine all dressing ingredients in a bowl and whisk together thoroughly.
  2. Pour over the salad ingredients and mix well.



  • Replace chickpeas with any bean of your liking
  • Fresh chopped arugula and fresh chopped tomatoes are very good in this dish
  • I like Rapunzel brand of bouillon cubes but use your favorite. The dressing is very flavorful so cooking the quinoa in bouillon isn’t really necessary.
  • You can eat this dish in the warmer months as a cool salad, and, in the colder months, eat it warm.